Beef Stroganoff
Ingredients
-
1
carton
low-sodium beef broth
-
1
Tbsp
cornstarch
-
2½
Tbsp
olive oil
-
12
oz
baby bella mushrooms
-
1
cup
chopped yellow onion
-
3
cloves
garlic
-
1
lb
lean ground beef
-
1
tsp
paprika
-
1
Tbsp
dijon mustard
-
2
tsp
Worcestershire sauce
-
8
oz
dry egg noodles
-
¾
cup
sour cream
-
2
Tbsp
minced fresh parsley
Instructions
- 1. Whisk cornstarch with 2 Tbsp of beef broth in a small bowl and set aside.
- 2. Heat 2 Tbsp olive oil in a large pan over medium-high heat.
- 3. Sauté mushrooms and onions until browned, about 10-12 minutes, then add garlic and cook for 1 more minute. Transfer to a plate.
- 4. In the same pan, heat remaining oil and brown the ground beef, breaking it into pieces and cooking until nearly done.
- 5. Drain excess grease if necessary, then add paprika and cook for an additional 30 seconds.
- 6. Pour in the remaining beef broth, scraping up browned bits, and add dijon mustard, Worcestershire sauce, and the mushroom mixture. Season with salt and pepper.
- 7. Bring to a simmer, add egg noodles, cover, and reduce heat to medium-low, letting it simmer for 3 minutes.
- 8. Whisk cornstarch mixture again, pour into the pan, and cook until noodles are al dente, about 2-3 minutes.
- 9. Remove from heat, stir in sour cream, let sit for 1 minute, then garnish with parsley and serve.
Nutrition Facts (estimated)
Servings
4
Calories
644
Total fat
31g
Total carbohydrates
52g
Total protein
38g
Sodium
617mg
Cholesterol
143mg
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